Every now and then you hit a gold mine when you find good recipes. I love Sweet Corn Muffins. These moist, delectable muffins have a huge puffy top that’s second to none. While the original recipe called for a full cup of sugar, I decreased the amount slightly so that the muffins wouldn’t be quite so sweet. I also used a stone ground cornmeal that provides a superb texture in the muffin over the excessively refined cornmeal usually purchased at the store.
Okay, I admit I love following food blogs as ways to find delicious new recipes to try out. Most of the time I find out about these blogs by doing searches on Pinterest for a specific ingredient or food that I want to make. When I recently found two recipes on this blog, I decided to start following them on Blog Lovin’.
I made Sweet Corn Muffins and Slow Cooker Chili with Black Beans and Corn recently for the son and daughter-in-law of a friend from our Sunday school class. They recently had a newborn girl so I made up these recipes before the birth and put both of them in the freezer along with a batch of Candy Corn Cupcakes to give to them after they got home from the hospital. All I can tell you is both of the recipes were phenomenal.
If you’re in the mood for a Sweet Corn Muffin you’ve got to give this tasty recipe a try. One of the ways I get muffins to pop up so high is by starting the temperature at 425. Then after 5 minutes when the baking powder has activated and the muffins have raised slightly, the temperature is reduced to 350. That sets the muffins so they won’t sink later. If you love a good chili during these cold winter months, add a batch of these muffins and you’ll find them both great comfort food. We did.
Sweet Corn Muffins are festive, beautiful and delicious for any breakfast or dinner treat.
If you enjoy Corn Muffins, you’ll love this version.
Sweet Corn Muffins are great for a holiday breakfast!
Here’s what I did.
I used these ingredients.
Mix flour, cornmeal, baking soda and baking powder in a mixing bowl.
In a separate bowl whisk sugar and eggs together.
Add drained corn, milk, sour cream and melted butter.
Whisk until smooth.
Add dry mixture to corn mixture.
Stir with a wooden spoon until combined.
Grease muffin tins. Spoon corn muffin batter into muffin tins until almost full.
Bake at 425 for 5 minutes. Reduce heat to 350 and bake an additional 15-20 minutes or until a toothpick inserted in center comes out clean.
Every bite of Sweet Corn Muffins is incredible.
Serve Sweet Corn Muffins for breakfast.
See how high the muffin tops get on these muffins?? 🙂
Here’s the recipe.
SWEET CORN MUFFINS
(Recipe adapted from Chew Out Loud)
- 2 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 cup Wayside Inn stone ground corn meal or other stone ground corn meal
- 1 ½ tsp. baking powder
- 1 tsp. baking soda
- 2 large eggs (I used extra large)
- ¾ cup sugar or honey
- ½ cup (8 tablespoons) unsalted butter, melted
- ¾ cup sour cream
- ½ cup milk or cream
- 15-oz. can whole kernel corn, drained
- Preheat oven to 425°.
- Combine flour, corn meal, baking powder and soda in medium-sized mixing bowl and set aside.
- Whisk eggs and sugar (or honey) until very well combined.
- Add butter, sour cream, milk and corn and whisk again to combine.
- Add liquid mixture to dry mixture and stir until moistened.
- Grease muffin tins.
- Spoon corn mixture into prepared muffin tins to the top.
- Bake at 425° for 5 minutes.
- Reduce heat to 350° and bake an additional 13-18 minutes or until a toothpick inserted in center comes out clean.
We loved the taste of Sweet Corn Muffins.
These are a great side for any main dish, too.
We served Sweet Corn Muffins with Slow Cooker Chili with Black Beans and Corn.